Portokalopita (Greek Orange Cake) – Moist, Syrupy & Easy

Learn how to make Portokalopita, a moist and zesty Greek orange phyllo cake soaked in citrus syrup—perfect for summer, Father’s Day, or BBQs.

Picture This…

It’s a warm summer evening filled with the smell of grilled sausages and fresh-cut grass. Nearby, your uncle is deep into his “back in the day” stories, while kids dash around with sticky hands from lemonade and watermelon. Meanwhile, the potato salad sits forgotten in the fridge—again.

Just then, you bring out the star of the show: Portokalopita.

Bursting with fresh orange flavor, it tastes like sunshine on a plate

Unlike any ordinary cake, this syrup-soaked Greek orange cake is part creamy custard and part flaky shredded phyllo. Bursting with fresh orange flavor, it tastes like sunshine on a plate — moist, tender, and absolutely irresistible. Because of its unique texture and flavor, everyone is sure to ask for seconds.

Portokalopita makes a simple yet impressive dessert.

Whether you’re celebrating Father’s Day, hosting a 4th of July picnic, or planning a family reunion, Portokalopita makes a simple yet impressive dessert. Plus, you won’t need any fancy kitchen gadgets — just some basic ingredients and a little love.

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What Exactly Is Portokalopita?

Portokalopita (pronounced por-toh-kah-LOH-pee-tah) is a traditional Greek cake that combines shredded phyllo dough with a batter made from eggs, creamy Greek yogurt, oil, sugar, and fragrant orange zest. After baking, the cake is drenched in a sweet orange syrup, which soaks into every bite, leaving it moist and sticky — a texture unlike any typical cake you’ve tried.

Prep Time: 15 minutes

Cook Time: 45 minutes

Servings Yield: 8–10 slices

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🍊 Ingredients You’ll Need

For the Cake:

• 1 lb (450g) phyllo pastry sheets, thawed
• 4 large eggs
• 1 cup (240g) full-fat Greek yogurt
• 1 cup (200g) granulated sugar
• 1 tablespoon baking powder
• Zest of 2 oranges
• ½ cup (120ml) light olive oil or neutral vegetable oil
• 1 teaspoon pure vanilla extract

For the Orange Syrup:

• 1 cup (200g) granulated sugar
• 1 cup (240ml) water
• 1 cup (240ml) fresh orange juice (about 3–4 oranges)
• Zest of 1 orange
• (Optional: 1 cinnamon stick or 1 teaspoon orange blossom water)

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🥄 Step-by-Step Instructions (Very Detailed!)

Step 1: Prepare the Phyllo

1. Remove the phyllo pastry from the packaging and unroll it gently on a clean counter.
2. Using your hands, tear the phyllo sheets into small pieces — about the size of confetti or postage stamps. This doesn’t have to be perfect.
3. Spread the torn pieces onto clean kitchen towels or large baking sheets.
4. Let the pieces air dry for 30–45 minutes, tossing them occasionally to make sure they’re drying evenly. You want them dry, slightly crisp, and not sticky.

Why? Drying the phyllo allows it to absorb the custard mixture later without becoming gummy.

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Step 2: Make the Orange Syrup

1. In a medium saucepan, combine the sugar, water, orange juice, and orange zest.
2. Place the pan over medium-high heat and bring the mixture to a boil.
3. Once boiling, reduce heat to medium and let it simmer gently for 6–8 minutes. It should reduce slightly and become syrupy.
4. Remove from heat. If using a cinnamon stick or orange blossom water, add now.
5. Let the syrup cool completely to room temperature while you make the cake.

Important: Cool syrup + hot cake = perfect absorption. Never reverse the temps.

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Step 3: Make the Cake Batter

1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch (23x33 cm) baking dish with oil or butter.
2. In a large mixing bowl, crack in the eggs and add the sugar.
3. Using a hand whisk or electric mixer, beat until the mixture is pale, thickened, and slightly frothy — about 2–3 minutes.
4. Add the Greek yogurt, orange zest, oil, vanilla extract, and baking powder. Whisk until everything is well blended and smooth.
5. Begin folding in the dried phyllo pieces, a handful at a time. Use a spatula to stir and coat the phyllo with the batter.
6. Continue folding gently until all phyllo is added and evenly distributed throughout the mixture.

Don’t overmix. You want the batter combined, but not soupy or mushy.

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Step 4: Bake the Cake

1. Pour the batter into the prepared baking dish.
2. Use a spatula to gently spread it into an even layer.
3. Place the pan in the center rack of your oven and bake for 35–40 minutes, or until:
   • The top is golden brown
   • The center is set and springs back when touched
   • A toothpick inserted into the middle comes out clean
4. Once out of the oven, immediately pour the cool syrup slowly and evenly over the entire surface of the hot cake.

It will sizzle and bubble as it absorbs — this is normal and delicious.

5. Allow the cake to cool completely at room temperature, then cover and refrigerate for at least 2 hours before serving. Overnight is even better!

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🧂 Ingredient Variations and Customizations

• Vegan Version: Use a plant-based yogurt and egg substitute like flax eggs (1 tablespoon ground flax + 2.5 tablespoon water = 1 egg). Use phyllo dough without butter.
• Gluten-Free Option: Use certified gluten-free phyllo dough (available in select health food stores).
• Flavor Twist: Add cardamom, cinnamon, or orange blossom water to the syrup or batter for extra depth.
• Boozy Version: Add 1 tablespoon orange liqueur (like Cointreau or Grand Marnier) to the syrup for an adult-only treat.
• Tropical Vibe: Add shredded coconut or substitute some of the orange zest with lime zest.

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🍽 Serving Suggestions and Pairings

This cake is best served chilled or at room temperature — after the syrup has fully soaked in.

Serve With:

• A scoop of vanilla bean or pistachio ice cream
• A dollop of whipped cream or thick Greek yogurt
• Fresh berries or citrus slices for garnish
• A cup of strong coffee, iced espresso, or mint tea

Serving Tip: Cut the cake into small squares or diamonds using a sharp knife. Wipe the blade clean between cuts for neat slices.

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💬 Final Thoughts + Call to Action

If you’ve been stuck in a dessert rut — this cake is your out.

It’s easy, bold in flavor, totally make-ahead friendly, and guaranteed to spark conversation at your next BBQ, picnic, or Father’s Day lunch.

🍊 Try this recipe and let me know — what’s your dream topping? Pistachios? Chocolate drizzle? Boozy syrup? Share in the comments!

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❓ FAQs and Troubleshooting

Q: Why did my cake turn out soggy?
A: Likely because the syrup was still warm, or the cake had cooled too much. Always pour cool syrup over hot cake.

Q: Can I make this ahead?
A: Yes! In fact, it tastes best the next day once fully chilled. Store it in the fridge for up to 4–5 days.

Q: Can I freeze Portokalopita?
A: Yes. Slice, wrap pieces individually in foil or plastic wrap, and freeze. Thaw in the fridge overnight.

Q: Can I use bottled orange juice?
A: Fresh orange juice is highly recommended for a vibrant flavor, but bottled can work in a pinch.

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🧰 Essential Utensils and Tools

• Large mixing bowl
• Medium saucepan (for syrup)
• Whisk or hand mixer
• Spatula
• Zester or microplane
• Measuring cups and spoons
• 9x13 inch baking dish
• Sharp knife (for cutting phyllo and cake)
• Baking sheet or towels (to dry phyllo)

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